| A: | 3 jalapeno peppers |
| 3 anaheim or bell peppers | |
| B: | 2T cumin seed, ground |
| 1 large onion | |
| C: | 3# beef, pork, or lamb cut into chunks |
| 1C beef broth | |
| 8c garlic, minced | |
| 2T garlic-chili sauce | |
| 1/2C roasted hatch chile | |
| 2 limes, squeezed | |
| 3T vinegar | |
| 2T oregano | |
| 3t salt | |
| 2t pepper | |
| 1/4t cloves | |
| 1/2t espazote | |
| D: | 4 bay leaves |
| 1. | Seed (A) and place halves or pieces into hot iron pan over high heat. Roast until charred, flipping occasionally. Remove to cutting board and chop while allowing pan to cool slightly over low heat. |
| 2. | Place (B) into pan, roasting for a few seconds. Add to crock pot with chopped peppers. |
| 3. | Add (C) to crock pot, stir to combine, and tuck (D) in amongst the chunks of meat. Cook low slow cooker for at least 6 hours. |
Servings: 8